Description
Creamy, buttery polenta topped with rich tomato sauce and finished with fresh, creamy burrata for a comforting yet elegant dish.
Ingredients
Scale
- Polenta:
- 1 cup coarse polenta or cornmeal
- 4 cups water (or half water, half milk for creaminess)
- 1 tsp salt
- 2 tbsp butter
- 1/2 cup grated Parmesan cheese (optional)
- Tomato Sauce:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
- Topping:
- 1 ball burrata cheese
- Fresh basil leaves
- Olive oil for drizzling
- Crushed red pepper flakes (optional)
Instructions
- In a saucepan, bring water and salt to a boil. Slowly whisk in the polenta.
- Reduce heat to low and simmer, stirring often, for 20–25 minutes until thick and creamy.
- Stir in butter and Parmesan, then keep warm.
- For the tomato sauce, heat olive oil in a skillet over medium heat. Sauté onions until soft, then add garlic and cook 1 minute.
- Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer 10–15 minutes.
- Spoon creamy polenta into bowls and top with warm tomato sauce.
- Place a portion of burrata on top and drizzle with olive oil.
- Garnish with fresh basil and optional chili flakes. Serve immediately.
Notes
- Use milk or cream in place of some water for extra creamy polenta.
- Stir in sautéed mushrooms or spinach for added texture.
- Fresh burrata works best—slice just before serving.
- If polenta thickens too much, stir in a splash of water or milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg